Recipe: Pickled Pot Roast

Recipes using Nina Chopped Garlic

Pickled Pot Roast Recipe

• 4 pounds rump roast
• 1 cup water
• 3/4 cup vinegar
• 1 bell pepper, seeded and chopped
• 1 1/2 tsp minced garlic
• 3 tablespoons canola oil
• 6 medium carrots
• 6 small potatoes
• 6 medium onion

1. Place roast into bowl; add water, vinegar, bell pepper, and garlic. Marinate overnight in refrigerator, turning occasionally.
2. In large saucepan or dutch oven, heat oil and brown roast on all sides.
3. Add remaining marinade; cover and simmer 2 hours.
4. Add vegetables; simmer 1 hour longer or until vegetables are tender.
5. Cook pan juice, flour and water mixture and serve with roast.